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This is a delightful uncomplicated preparation light on the palate and focused on the flavor of ginger and the bok choy. Great for a day you want to take a break from curries, garlic, or chile peppers.

This is a 10 out of 10. Quick, easy, delicious, nutritious. I keep little packs of fresh ginger grated in the food processor in my freezer. The pieces of ginger were so small they spread very evenly throughout the entire dish. There was even some ginger juice when I defrosted the ginger packet. I won't have to order this dish from my local Chinese restaurant any more. I can even add chicken for a one dish meal.

This is an excellent lowfat stirfry. Very little oil needed in cooking. And the flavors are perfectly balanced. I substituted chopped cabbage for 1/2 of the Bok Choy and really enjoyed the extra crunch.

Interesting idea to "juice" the ginger. Very often with this kind of recipe there are tough pieces of ginger, but not with this. The matchsticks were fine enough not to notice anything tough or too gingery. I used a head of regular (large) bok choy and sliced it in about 1-inch pieces, and substituted beef broth for the chicken broth. I felt that the sauce was a tad too salty (I would perhaps halve the amount of salt, as there is soy sauce as well), but it's fine over plain rice.

This is really
delicious and both
quick and easy.
Moreover, my 3 year
old loved it, and
was asking for bok
choy again the next
day. My only
caution - I myself
like bok choy a
little more cooked
than this recipe
suggests, however if
they cook more they
start to release
liquid which dilutes
the sauce.

Delicious, easy, and fast - exactly what you need if
you have to prepare something at the last minute
when the guests are already there. As always with
bok choy, watch it carefully - add the broth mixture
as soon as it starts to wilt, since you have to cook it
for another minute after that.

I was very surprised
at how tasty this
was considering how
simple it is.
Really, really
flavorful! I added
chicken and orange
pepper slices to the
bok choy and served
it over soba
noodles. I also
substituted fresh
ginger with a tube
of minced ginger
that i have in the
fridge.